Mango pulp and an ice cream maker

Mango and yogurt ice cream	Rhubarb and mango sorbet
290g mango pulp 85g   yolks (5) 300g Greek yogurt 150g milk 40g fructose 2 tspn sorbet stabiliser	450g rhubarb 150g sugar 100 ml water 290g mango pulp 1 splash lemon juice 2 tspn sorbet stabiliser
Heat the yogurt & milk until just boiling It'll split, don’t worry Pour some into beaten eggs, wait 10 seconds, add the rest, stir Return to the pan and heat until nearly boiling stirring continuously Turn off heat Add mango, fructose and stabiliser, stir Place pan in sink of cold water Blitz with stick blender to unsplit it Churn	Cook rhubarb for10-15 minutes Cool Puree with Kenwood strainer Stir in mango, lemon juice and stiliser Churn